4, Carry on beating the mixture until you can rub a tiny bit between your fingers and it doesn’t feel grainy and you’ve reached a thick glossy mixture that holds its shape when you lift the whisk. Beat through the food colouring to a pastel green.

5, Preheat your oven to 100 degrees C and line a baking sheet with bang paper.

6, Decant the meringue mix into a piping bag fitted with a star nozzle and pipe as you would a cupcake. If you make a mistake with these, just scrape them off and repipe. You can make these as small or large as you like.

7, Bake for one hour (if they’re small) or one and half to two hours if they are large. Then turn off the oven and leave until completely cold. Decorate with silver balls and stars.